Tag Archives: cake

For when you just want some cake…

1 Jan

Hello lovelies!

So this shall probably be my last post for awhile. I’m trying to stay out of the kitchen because I’ve been over eating again. No baking = no blog posts. Oh wells, it’s not like I blog much anyway. I really should write more posts!

Anyways, so today’s post isn’t even about a recipe.

You know how sometimes you’re just craving cake? Craving it so bad that you need it right then? That was me last week. And I wanted cake so bad that it didn’t matter where it came from, or what kind it was. Well it had better have a lot of icing on it, that’s all, I thought to myself. And so, I took out the yellow cake mix and chocolate icing that I had been saving for an emergency like this. I was going to have cake, come hell or hyenas.

And so I baked that cake. I baked it good.

It came out of the oven with a light brown crisp top layer, and a soft, golden, fluffy interior. After the cake cooled I levelled it with a knife, and then spread a thick as hell layer of icing on top. The icing was being kind of annoying because it kept picking up crumbs and ruining the cake, but I finally spread the damn thing on top. Now I usually don’t use the whole package of icing on a cake, but this time I did. In fact, I was aiming for a 50/50 ratio of icing to cake, and I think I got pretty close.

I didn’t garnish the cake with anything. I was out of sprinkles. And coloured sugar. And any sort of chocolate. In fact my baking cupboard was pretty much empty. Thank goodness for the emergency cake mix and icing I was saving. I knew this day would come. Planning for the future, that’s what I do.

Mmmmm that cake was divine. It really hit the spot. That means my hips looked a little wider the next morning.

Whatever, it was damn worth it.

Anyways, I’m really starting to worry about what I’m going to do about this blog, because it really doesn’t seem to be going anywhere. After all, I’m not a baker, I’m just a follower-of-recipes. I don’t make up my own desserts. I just follow recipes I find on other blogs and websites. Also, I never really get time to bake. Not to mention I’m trying to lose weight so I shouldn’t even be having any desserts in the first place.

I think I should take some time and decide whether I want to keep this blog or not. Maybe I could try finding healthier recipes to make? I doubt it I’ll find many. But I’ll definetely try!

Anyways, I’ll see you in a bit my lovelies!

I hope you guys are enjoying your holidays, and Happy New Year! Let’s make 2012 good. :)

Take care and I’ll see you soon!


Chocolate Candy Bar Cake

3 Nov

Chunks of rich, dark, chocolate. Sweet and tangy cream cheese icing. Moist, fudge-y cake. No honey, you’re not in heaven. This is for real. Today, we’re going to make the most delicious cake ever.

So last weekend, I was going to make Halloween- themed cupcakes for you guys. Then I found out I was supposed to make a birthday cake for one of my best friends. Obviously, I freaked out. A person’s birthday is the most important day of the year for them. And their birthday cake is one of the most important highlights of their day. It has to be just perfect. Also, the friend whose birthday it was is a baking goddess. She makes cakes with her eyes closed. No way was I going to disgrace her baking talents by handing her something made completely out of a box. This cake had to be perfect. And homemade. But I’d never made a huge birthday cake from scratch before.

So on Friday, I searched for cake recipes for hours. And hours. And didn’t find anything I liked. I didn’t sleep properly on Friday. The first thing I thought of when I woke up in the middle of the night was cake. On Saturday, I did exactly what I did on Friday- search for cake recipes. It was on Saturday night that I found the perfect recipe. Chocolate cake with cream cheese icing. And crushed chocolate candy bar pieces. Damn that’s good.

All of Saturday I freaked out about my cake choice. What if my cakes turn out to be ugly hills? Do my friends like cream cheese frosting? What if the cake looks messy? How will I get the cake to school? Oh my God I’m gonna drop the cake on the bus and everyone is gonna laugh at me. Oh my God the cake’s gonna taste bad and my friends will be so disappointed. Oh my God the cake’s gonna look ugly and no one’s gonna eat it.

I didn’t sleep very well on Saturday.

Sunday morning, when I woke up before the sun did, the first thing on my mind was cake.

You might be wondering why I was freaking out. Normal people don’t freak out that much. After all, you might be thinking, it was just a cake. No need to freak out. You see, I’m not normal. It’s best we clear that up now. It’ll save us lots of time in the future.

Anyways, I gathered up my guts and on Sunday I went and bought the ingredients for the cake.

And I baked that cake.

And surprisingly enough, the two cakes turned out fine. In fact, they turned out more than fine. They looked pretty damn good. They weren’t even hill-ish looking. Well, one was, but when I inverted it onto a plate, it became flat.

While the cakes were cooling, I made the icing. I found the icing a bit hard to make because I don’t have an electric mixer. And also, I probably shouldn’t have used a wire whisk to beat the cream cheese. Let me tell you, it wasn’t fun trying to get all that cream cheese out from the wires of the whisk. Once I got all the cream cheese out, I tried various spoons to mash it up to a smooth consistency. I finally settled on a huge spoon, which I used to mix. I added the rest of the ingredients, finishing with the Cool Whip. Once I had folded in the Cool Whip, I stepped back and paused. Then I took a spoon out of the drawer, and SLOWLY reached over into the bowl. And scooped a little bit of the icing and tried it.

“Mmm.” I said. “This is good. This is really good. Holy shit, this is good.” Then I did a little happy dance. I was ecstatic. I felt like I had cracked some secret code and that I could now join the group of “Super Icing Makers.” Never had my icing turned out this good.

I popped the icing and the cakes into the fridge.

Would you find me any weirder if I told you that I tried the icing about 20 more times that day to see if it was still as good as it was when I made it? Also, I made my entire family try it and give me their feedback. They all liked it. Then I calmed down. Only to try the icing another hour later to still if it was still good. Needless to say, by Sunday night, I felt quick sick. Maybe it was all that icing, maybe it was the butterflies in my tummy.

The next morning, I woke up at 6 am, and yes, the first thing on my mind was cake. I brushed my teeth and rushed downstairs, and yanked the cake and the icing out of the fridge. I tried some icing. Still good. The time had come. I took out a knife to spread the icing. I smeared icing on one cake, and sandwiched the other one on top, then put some more icing over it. I decorated the top with dark chocolate bits, and tried to spell the letter A.

I picked up the cake and carefully placed it in the cake box. Then I stepped backed and marveled at my creation. It looked good. The icing tasted good. The cake itself would probably taste good. But the big question on my mind was, will they like it?

I found out a few hours later. At school, when everyone surrounded the cake asking to dig in, I tried to stall for time by telling them I needed to take some more pictures for my blog. Everyone stood, waiting, with their forks ready. Eventually I gave in and let them hack away at the cake.

Trying to figure out if they liked it or not, I scanned everyone’s faces. I heard muffled “Mmms.” I guessed that was a good thing. I picked up a fork and dug in.

Mmmmm. It was good. Really good.

I almost fainted in surprise. I couldn’t believe I could make something this good! But I did, and if I can, you sure as hell can. Below are the ingredients for the cake. I got the recipe from AllRecipes.com. The original recipe included chopped pecans for the icing, but we all know how I feel about nuts around my cakes.

 Cake Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 1/2 cups milk
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 (3.5 ounce) package instant vanilla pudding mix

Frosting Ingredients:

  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 1 cup confectioners’ sugar
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup chopped pecans
  • 4 (1.5 ounce) bars milk chocolate candy, coarsely chopped


 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8.5 inch pans.

In a large bowl, combine the cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat the mix until it’s blended. Scrape the bowl, and then beat for another 4 minutes on medium speed. I found that the batter for this cake was very dense, due to the added pudding mix. Pour the batter into the prepared pans.

I know I said I didn’t want to make a cake from a cake mix but technically this doesn’t count since we’re not making the cake according to the instructions on the box. Instead, we’re making it a different way. Also, I really wanted to make this cake, even if it did call for cake mix because the cake itself looked just so damn good.

Bake the cakes in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely before going anywhere near them with the frosting! That shit melts fast.

The first cake I baked turned out awesome. It was flat, just the way it was supposed to be. The second one I baked had a little hill. However, when I inverted it onto a plate, it became flat as well. I was beyond happy. I’m guessing it was the pudding mix in the cakes that make them so dense and mould-able for lack of a better word.

Yay both flat cakes!

To make the frosting, beat the cream cheese with the two sugars in a large bowl until you have a smooth mixture. Fold in the whipped topping and chopped chocolate. I kept my chocolate in the freezer until I was ready to use it. Then I took it out and while it was still in its packaging, I beat it with a rolling pin. However, the chocolate pieces were still a bit large which kind of made it a bit hard to spread the icing onto the cake properly because the icing ended up kind of ripping the top of cake. So I used a spoon to scoop icing onto the cake and then I spread it lightly. Spread the icing between the layers and on the top and sides of the cake. I didn’t frost the sides because the icing was really hard to work with,

And that my friends, is how you make a very good cake.

I really didn't want to show the whole cake, because my icing skills are less than acceptable. Oh well.

Thank you, my lovely readers, for reading this post. You’re awesome.

And Anisa, if you’re reading this, this post is for you. Happy birthday, my gorgeous partner in crime. I love you.

Take care and I’ll see you soon my loves!

Ehh- What’s up Doc? Carrot Cake!

13 Oct

This week I made carrot cake. I love love loveeeee carrot cake. It tastes so good. And it smells so good. And it seems like the perfect thing to bake to celebrate the start of autumn. I mean, it’s a gorgeous burnt orange colour and it smells of cinnamon and nutmeg. Warm colours and spices always remind me of autumn for some reason.

More reasons why I should bake carrot cake:
1)      I make good carrot cake.
3)      My grandma likes carrot cake, so I’m gonna send her some (well she likes anything I make so HAH!)
4)      I really wanted cake. To see what happens if I don’t get cake when I want it, refer to bullet point number two.
5)      My carrot cake is really good.
6)      I mean REALLY good.
7)      Ok, so I might be exaggerating a little. Damn you, tasty cake!

Anyways, on to the recipe! I got this recipe from Canadian Living, and it’s really good.


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrots

The recipe also includes crushed pineapple and chopped pecans. Of course I’m not going to be using the pecans because I hate– let me repeat that- HATE nuts in, on, or anywhere near my cakes. Unless they’re ground so finely and they’re so miniscule that I can’t tell they’re there. Even then, I hate them. I mean one second you’re eating soft, moist, fluffy cake and then- BAM- you get a stupid crunchy nut. Blech. Same goes for nuts in my ice cream. And don’t even get me started on the pineapple. Fruit chunks in my cake? I DON’T THINK SO.

The recipe also includes instructions on how to make cream cheese icing to go with the cake. However, I didn’t have any cream cheese at home, so I didn’t make any. Besides, I was kind of just craving some good old carrot cake, and no icing.

Anyway, here are the directions adapted from the original recipe.


Grease and flour a metal cake pan and set it aside. Preheat the oven to 350°F (180°C).

In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg.

In another bowl, beat together the sugars, eggs, oil, and vanilla until the mixture’s all smooth and stuff.

Pour this mixture over the flour mixture and stir until moistened. Add the carrots.

Spread the batter into your prepared pan.

Bake the cake in the oven for around 35 minutes or until a toothpick inserted into the center comes out clean.


Doing the toothpick check again (this is after I took the cake out of the oven- Yes, I know I'm a freak).

Once the cake is done, let it cool in the pan or on a cake rack. Oh, who am I kidding? Cut yourself a big slice of cake and eat that shit till you’re full. And don’t forget the glass of milk.

Mmmmm look at those crumbs

So I tried to do some food decorating here by sprinkling some nutmeg powder on the plate. Don’t be jealous of my creativeness okay?


Remember, the secret to making a good carrot cake is to have it as moist as possible. The most important thing to remember is not to over bake your cake. Once a cake is over baked, it will by dry and dense. For more tips on how to make your cakes moist, read this helpful article at BakingBites.com.

So my cake looked kind of like a hill when it was done baking- it always does. So I searched online for some tips on baking a good cake, and found these, from Pastrywhiz.com.

Tips on baking a good cake:

1)      Preheat your oven. Don’t turn it on right when you’re about to put your cake into the oven.
2)      Bake cake in the center of the oven.
3)      Consider using an oven thermometer to make sure you’ve got the right temperature for your cake.
4)      When the sides of the cake start pulling away from the pan, and a toothpick inserted into the center comes out clean, you know your cake is done. I find that my cake is usually done before the recipe says it will be.
5)      Avoid opening your oven multiple times. This can lead to heat escaping and cause your cake to collapse.

Secrets to making a good carrot cake:

Here are some secrets for making a good carrot cake which I got from Sabah Karimi on Yahoo! She has more tips, but these are the ones I used:

1)      Use oil instead of butter. Because this recipe uses oil instead, it makes for a moister cake.
2)      Grate your own carrots instead of buying grated carrots from the store. The freshest ingredients always make for the best cakes, and you won’t end up with weird carrot lumps in your cake.
3)      Use fresh spices. This one really makes a difference. Use spices that have been sitting in your cupboard for less than 6 months so the flavour is vibrant.

And now for a little segment I like to call My Parrot is Stupid:

So after my cake was done, I excitedly went up to my parrot and offered him a piece.

Like this:

I even put it on his stick so he could eat comfortably. And then the stupid parrot started moving away from my cake like “OH IT’S OKAY. I DONT WANT.” And last time I checked, NO ONE SAYS NO TO MY CAKE.

So then I put the piece of cake beside the stupid parrot and told him to eat it.

Next thing you know, the stupid parrot drops the piece of cake and it falls into the cage. So, being the extremely kind and caring owner that I am, I go to get him another piece. And then I come back. TO THIS:

The stupid parrot had chosen a date seed over my cake! I’d never felt so rejected in my life.

So then I was like:

I decided to give up on the stupid parrot. What can I say? Some people just have no idea about what constitutes good food. Yes, I’m talking about you, parrot. That’s right, turn away. Turn away in shame.

Stupid parrot turned around in shame

Anyway, I hope you have fun baking your own batches of delicious carrot cake! Take care and I shall see you soon my little pumpkins!

Cake Bites

29 Sep

This week, I decided to make Cake bites. They’re kind of like truffles except they’re made with cake and icing, and dipped in chocolate. Yeah I know- DELICIOUS. I’ve been dying to make them ever since I first saw them in a YouTube video, and now seemed like the perfect time.

Cake bites are so in right now. Everyone’s making them. Even if you haven’t tried them yet, you’ve probably at least seen them around or heard about them. Most people refer to them as “cake balls,” but my dirty mind just refuses to call them that. I mean, cake balls? Honestly? *Cringe.*

Anyway, back to the recipe. If you want to make cake bites, you’re in luck. You’ll need very few ingredients. Except when it gets time to make the cake bites, things will get a little messy, so roll up your sleeves and let’s get creative!


  • Already-baked cake (I used chocolate cake mix).
  • One package of store-bought icing
  • Chocolate for dipping
  • Decorating icing, candy, nuts, sprinkles, or any other toppings you want to sprinkle on top


Line a baking sheet with waxed paper (or aluminum foil).

Start off with an already-baked and cooled cake. Crumble the cake into a large bowl.

Add about half the package of icing (I used chocolate icing) and then mix using a large spoon. Keep adding icing until you like the consistency of the mix. I ended up using the entire box. Use your hands to mix until you end up with a dough-like mixture.

Next, take an ice-cream scoop and scoop little balls from the mixture. Shape the balls with your hands till you get that perfect circle-y shape. Of course, I obsessed over the roundness of the balls- they have to be perfectly round to pass the test. Oval-shaped or lumpy balls just won’t work. Anyone else feel like this conversation is starting to get dirty again? *Awkward cough.*

Anyway, back to the cake balls bites. Put your cake bites in the freezer for about 10 minutes, so they firm up a bit and they’re easier to work with. If you’re making a lot of cake bites, only take a few of them out of the freezer at a time.

The cake balls, after they were chilled in the freezer for a bit. They look kind of messed up because I dropped the pan as I was taking it out of the freezer *fail*

Next, melt your dipping chocolate. I melted my chocolate over the stove, by placing the chocolate in a heat proof bowl which I put over a saucepan with simmering water. Or you could melt the chocolate in the microwave. This part was a pain in the butt because the GODDAMN chocolate wouldn’t melt. Well it did, but it was so thick and gooey. Note to self: Next time, get the chocolate melting wafers. The white chocolate melted fine, because I used white chocolate melting wafers, but the semi-sweet chocolate brick refused to melt to a good consistency. So I added some milk to the chocolate to try and thin it out, and it all went downhill from there. The chocolate started becoming dough-like! Trust me, it was not fun to work with.

Dip your cake bites into the chocolate, one at a time. I found it really hard to do this, and also, to get the excess chocolate off. I used a fork to position the bites and a spoon to drizzle the chocolate over them to make sure they were evenly covered.

Place the cake bites on the waxed paper and sprinkle any toppings you want over it. I sprinkled colourful sprinkles over mines. SO CUTE.
Note: Try to do this quickly, before the chocolate dries.
Tip: You can make cake pops instead of cake bites. Simply dip a lollipop stick into the melted chocolate and then insert it into a cake bite before you dip it. To keep the pops standing up, poke a few holes into an upside down carton or cardboard box or use a Styrofoam block and poke the sticks inside.

Once you’re done, place the cake bites back onto the wax paper to dry. Once they’re done drying, INDULGE yourself in chewy chocolate-y goodness. Mmmm. Cake bites, je t‘aime. I loved the soft, fudgy cake-and-icing mixture inside. In my opinion though, they were a bit too sweet.  I couldn’t eat more than one. I think I shouldn’t have added the whole package of icing. Also, next time I will be using chocolate melting wafers instead of a huge-ass brick of chocolate. Honestly, that one mistake kind of ruined my mood while making the cake bites. They were such a pain to make, and I was highly annoyed the whole time. Like superkalafrajalisticespealladiciously annoyed.

Also, I still can’t get over the name “cake balls.” I can’t even say it without giggling like a little girl. And I don’t love calling them “cake bites” either. I don’t know why, but for some reason it seems like they were just meant to have better names to accompany their oh-so-good-ness. Please let me know if you have any suggestions for a name for these things. Please? I’m desperate.

Take care and I’ll see you soon my loves!

Le photos: